7. Cooking wilted leafy greens
Many home cooks can’t quite get their stir-fried leafy greens come out the way they do in restaurants—hearty and bright, rather than clumped together and dark. The reason is likely two-fold: the greens may have already wilted in the fridge, and then they’ve been cooked in a pan that’s simply too small. To refresh refrigerated kale, chard and other leafy greens that have wilted, trim the stems and stand them in a jar of cold water. Stir-fry them in a good-sized pan (such as a work or skillet) will ensure that the greens actually do fry, rather than steam—which is often the fate of greens that aren’t in direct contact with the surface of the pan.